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| Address | Kojimachi ichihara Bldg.4F 1-1-8 Hirakawacho Chiyoda-ku Tokyo, JAPAN ZIP:102-0093 |
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| Representative Name | Koji Oba |
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| No. of Employees | closed |
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Other items from this category
Cooking/Gourmet/Recipes Book
SD item code:12981002
| Detail | Price & Quantity | ||
|---|---|---|---|
| S1 |
Takeo Koizumi (Supervisor), All Japan Pickles Cooperative Association (Other)
 Original text before translation
小泉 武夫 (監修), 全日本漬物協同組合連合会 協力 (その他)
(42974)
JAN:9784780429749
|
(42974)
JAN:9784780429749
Wholesale Price: Members Only
1 pc /set
In Stock
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| Shipping Date |
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About 1 week
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| Dimensions |
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Size: A5 (210mm x 148mm)
Number of pages: 128 Weight: 240g |
| Specifications |
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Country of manufacture: Japan
Material / component: Paper
Year of manufacture: 2024
Product tag: None
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Description
| * With introduction of pickles from all over Japan Thorough explanation of its appeal and knowledge as food culture *The origins of pickles and changes in cooking techniques *Analysis from the viewpoint of health effects and nutritional science *The ingenuity and wisdom unique to Japan * About this book * In 2013, [Japanese food] was registered as a UNESCO Intangible Cultural Heritage UNESCO's Intangible Cultural Heritage in 2013. What is "Japanese food" that has been highly evaluated? Japanese food is a traditional Japanese meal consisting of rice, soup, and side dishes. Japanese traditional food culture" which was born in Japan. If this style of eating is pursued, it can be called "ippushi-ichi-nai" (one soup, one dish), [If you pursue this style of eating, you will arrive at "ippushi-ichi-nai" (one soup and one vegetable). When rice, soup, and pickles (greens) are prepared, a Japanese meal is complete. [Pickles are the basis of side dishes for Japanese people. If we go back in history, pickles are thought to have been made since the Jomon period. It is thought that pickles have been made since the Jomon period. Since then, pickles have been made according to each season, rooted in the richness of nature and the local area, pickles have been made according to each season, rooted in the rich nature and local area. The charm of tsukemono pickles is that they are diverse in nature, history, science, and nutritional function, diversity, history, science, nutritional functionality, and more. and its diversity, history, science, nutritional functionality, and more. Let's taste the deep world of pickles together. the world of tsukemono. * Main Contents * * Chapter 1 What are pickles? * Chapter 2. How to cook tsukemono and its health benefits * Chapter 3. History of pickles * Chapter 4. Fish pickles * Chapter 5 Travels of Pickles in Japan * Chapter 6 tsukemono white story |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From Nov.11th 2025 to Jan.13th 2026 |
| Air Mail | From Oct.24th 2025 to Oct.28th 2025 |
| EMS | From Oct.23rd 2025 to Oct.28th 2025 |
| Pantos Express | From Oct.27th 2025 to Oct.30th 2025 |
| DHL | From Oct.23rd 2025 to Oct.27th 2025 |
| UPS | From Oct.23rd 2025 to Oct.27th 2025 |
| FedEx | From Oct.23rd 2025 to Oct.27th 2025 |
|
Some trading conditions may be applicable only in Japan.
*Important Notice
Under the resale price maintenance system, publishers are legally allowed to specify the selling price of their books. We ask that your company also adhere to the sales price specified by us. If you fail to do so, we will discontinue our business with you. |
Other items from this category:
Thorough explanation of its appeal and knowledge as food culture
*The origins of pickles and changes in cooking techniques
*Analysis from the viewpoint of health effects and nutritional science
*The ingenuity and wisdom unique to Japan
* About this book *
In 2013, [Japanese food] was registered as a UNESCO Intangible Cultural Heritage
UNESCO's Intangible Cultural Heritage in 2013.
What is "Japanese food" that has been highly evaluated?
Japanese food is a traditional Japanese meal consisting of rice, soup, and side dishes.
Japanese traditional food culture" which was born in Japan.
If this style of eating is pursued, it can be called "ippushi-ichi-nai" (one soup, one dish),
[If you pursue this style of eating, you will arrive at "ippushi-ichi-nai" (one soup and one vegetable).
When rice, soup, and pickles (greens) are prepared, a Japanese meal is complete.
[Pickles are the basis of side dishes for Japanese people.
If we go back in history, pickles are thought to have been made since the Jomon period.
It is thought that pickles have been made since the Jomon period.
Since then, pickles have been made according to each season, rooted in the richness of nature and the local area,
pickles have been made according to each season, rooted in the rich nature and local area.
The charm of tsukemono pickles is that they are diverse in nature, history, science, and nutritional function,
diversity, history, science, nutritional functionality, and more.
and its diversity, history, science, nutritional functionality, and more.
Let's taste the deep world of pickles together.
the world of tsukemono.
* Main Contents *
* Chapter 1
What are pickles?
* Chapter 2.
How to cook tsukemono and its health benefits
* Chapter 3.
History of pickles
* Chapter 4.
Fish pickles
* Chapter 5
Travels of Pickles in Japan
* Chapter 6
tsukemono white story
食品文化としての魅力と知識を徹底解説
＊成り立ちや調理技術の変遷
＊健康効果＆栄養学の観点からの分析
＊日本独特の工夫と知恵
◇◆◇ 本書について ◇◆◇
2013年、「和食」がユネスコ無形文化遺産に
登録されました。
評価された「和食」とは、
ごはんと汁物、おかずという
日本で生まれた「日本人の伝統的な食文化」のこと。
この食事スタイルを突き詰めれば、
「一汁一菜」にたどり着きます。
ごはん、汁物、漬物（菜）がそろえば、和食が成立。
「漬物」は、日本人にとっておかずの基本なのです。
歴史をさかのぼれば、漬物は縄文時代から
作られていたと考えられます。
以来、豊かな自然や地域に根ざした、
季節ごとの漬物が作られてきました。
そんな漬物の魅力を、
その多様性や歴史、科学、栄養的機能性など
さまざまな面から深掘りしました。
ぜひ一緒に、奥深い漬物の世界を
味わっていきましょう。
◇◆◇ 主な目次 ◇◆◇
☆ 第1章
漬物って何?
☆ 第2章
漬物の調理法と健康効果
☆ 第3章
漬物の歴史
☆ 第4章
魚の漬物
☆ 第5章
全国漬物紀行
☆ 第6章
漬物面白話